Prep 15 mins
Cook 0 mins
Simply delicious. The tartness of the cream cheese and cherries with the sweetness of the condensed milk and graham cracker crust. Let me just say it's present at just about every family gathering. Chill time not included in Time to Make.
- 1 graham cracker pie crust
- 8 ounces cream cheese, softened
- 1 (10 ounce) can sweetened condensed milk (Borden's)
- 1⁄3 cup lemon juice
- 1 teaspoon vanilla extract
- 1 (14 1/2 ounce) can cherry pie filling
- Mix cream cheese, milk, lemon juice, and vanilla together.
- Pour into pie crust.
- Refrigerate until set, 1-2 hours, on a lower shelf in your fridge.
- Top with cherries just before serving.
Love this pie! Here's a tip passed on to me by my MIL - add 2-3 T. melted butter (& a pinch of salt if using unsalted butter) to the pie filling. You'll lose a tiny bit of the shiny gloss, but the flavor is enhanced and sweetness is cut just a tad. Yum!!!!
I've been making this pie for over 40 years! The filling is out of this world -- so rich and creamy! As another reviewer mentioned, you can use any pie topping on it -- so don't limit yourself to just cherries. I've also made this and served it as a parfait instead of a pie. In place of the crust I use granola or nuts -- and alternate the layers in a nice parfait glass. There is another recipe posted on Zaar that I just made which has the identical filling -- but a crust made out of Cocoa Krispies. You might check it out -- #216470.
I have eaten this pie for over 45 years and it is awesome and recipe a breeze. However I would not add the lemon juice until right before you mix it with the electric mixer. I was interrupted and let mixture sit for about 5 minutes before mixing and it had lumps. Looking forward to trying my creation tonight when its dessert time.